About the Bistro

You’ll notice that I put zero weight onto the concept of “gluten sensitivity” outside of Celiac disease.  That is because the doctor who first performed the study which came to the gluten sensitivity conclusion has since debunked his own claim.  Instead, what he previously attributed to gluten (a protein…) is now considered to be a set of carbs commonly known as “FODMAPs”.  Because of this distinction, recipes I share do not have tags that say “gluten free”.  Instead, you will find recipes that are “safe for Celiacs” and “Low FODMAP foods”.  If you think you have a gluten sensitivity/allergy and you have talked with your doctor to rule out Celiacs as a reason for your symptoms, I implore you to read up on FODMAPs and consider if it may be something that’s affecting you.